Experiment | how long does the hand steaming time affect the concentration of TDS?

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Methods of steaming and water injection of hand-brewed coffee data of water temperature and powder-to-water ratio of hand-made coffee

It happens to be self-training these days, so I just borrowed a VST concentration meter to do a test. (send an article while the bean dryer is preheating and have nothing to do.)

In fact, the whole test took a very short time, up to 10 minutes at most (excluding waiting for coffee to cool down).

Think of it as practicing the stability of hand flushing, right? Taiwan teachers are both good and bad.

If you are bored at home and like self-training, you might as well give it a try and maybe get a different answer (and then please share it with the sketch).

. The following is the part of equipment required:

The usual hand punch pot, a filter cup, multiple sheets of filter paper, a fast thermometer, a scale (please use a fast sensor), a code watch, three identical cups, and a set of densitometer equipment.

Hand punch + thermometer section, it is convenient if you happen to have a temperature-controlled hand punch.

. Plan the overall hand-made data:

Because I do exercises in my spare time, I use three faster practices:

Immutable factors: water temperature (92 degrees Celsius), ratio of powder to water (10.2g: 151ml)

Variable cause: steaming time (10 seconds and 15 seconds), so the total cooking time is 46 seconds and 51 seconds.

. Why use three cups when there are only two causes?

Like a cup test, there must be a reference cup so that the data can be corrected and used to test whether the hand impulse is stable enough to be valid data without cause.

. Ready to complete, and then because the process did not take pictures, so directly give all the data:

The following are omitted immutable data, in order to be accurate, please correct the water quality of VST to zero before testing.

Each cup was tested with a VST concentration meter for three times, and then the numbers that appeared more times were taken.

◎ cup 1: cause: steaming time 10 seconds, total hand flushing time 46 seconds, concentration: (1.00 / 1.02 / 1.02).

◎ cup 2: cause: steaming time 10 seconds, total hand flushing time 46 seconds, concentration: (1.03 / 1.03 shock 1.04).

◎ cup 3: cause: steaming time 15 seconds, total hand flushing time 51 seconds, concentration: (1.10 ppm 1.10 / 1.10).

By the way, after cooking three cups, two different groups of guests ordered a cup of light baking and deep baking.

By the way, measure the concentration of coffee in the store: the concentration of light roasting is 1.3 and that of deep roasting is 2.1, just passing the XD.

Pure sharing of how to do the test and your own test results, I wonder if it is similar to your test?

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